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Apple Pie Cheesecake Recipe

Posted: October 7, 2025 Last modified: November 2, 2025
Apple Pie Cheesecake Recipe
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As you may know (or maybe not!), we Dutch really love our traditional apple pie. I already have plenty of cheesecake recipes on the site, but recently I had an idea. What if I combined the two into one dessert: an apple pie cheesecake!

Could I create a cheesecake that not only tasted like apple pie but also looked like one? After some experimenting and trial runs, I figured it out – and believe me when I say, this is a recipe you’ll want to try!

Why You’ll Love This Recipe

  • A fun surprise – this cheesecake is a creative twist on the classic Dutch apple pie.
  • Perfect for apple pie lovers – if Dutch apple pie is your favorite, this is a must-bake.
Apple pie cheesecake 6

Recipe Ingredients

  • cream cheese – the secret twist! From the outside, it looks like a traditional apple pie, but inside you’ll discover the cheesecake layer.
  • self-rising flour – or substitute with all-purpose flour plus baking powder (see substitution tips here).
  • apples – choose your favorite sweet variety for the best flavor.
  • sugar – I used white caster sugar, but brown sugar also works. Just keep in mind it will give the crust a slightly darker color.
  • custard powder – for extra creaminess, I stirred some into the homemade apple pie filling.

(See the recipe card below for full ingredients and quantities)

Apple pie cheesecake 8

How to Make Apple Pie Cheesecake

Here’s the good news: you don’t need a water bath for this cheesecake, since the cheesecake layer is baked right into the apple filling.

Step 1: Make the dough

Prepare your apple pie dough and divide it into three portions:

  • Bottom crust (no graham crackers needed here!)
  • Side crust
  • Lattice top

Line your springform pan with the bottom and side portions of dough, then set aside.

Step 2: Make the cheesecake filling

In a medium bowl, mix the cheesecake ingredients until smooth. Spread this batter evenly over the bottom crust and smooth the top.

Step 3: Add the apple filling

Make your apple filling and spoon it over the cheesecake layer in an even layer. Press down gently so it sits nicely on top, but not too firmly – you don’t want it sinking completely. Finish with the lattice crust on top (see the step-by-step guide below in the recipe card).

Apple pie cheesecake 9

Baking the Apple Pie Cheesecake

Bake the cheesecake as you would a regular apple pie, but here’s the key difference: the cooling process.

Leave the apple pie cheesecake to cool completely in the springform before removing the ring. Then refrigerate it for at least a few hours to let the cheesecake layer set properly.

Storing Apple Pie Cheesecake

You can easily store the cheesecake in the fridge for about 2-3 days.

If you want to keep it for longer, make sure to freeze it in an airtight container and keep for up to two months.

Apple pie cheesecake 2

FAQ Apple Pie Cheesecake

Can I make this recipe ahead of time?

Yes! In fact, this cheesecake tastes even better the next day. Bake it, let it cool completely, and store it in the fridge overnight so the flavors can develop and the cheesecake layer sets nicely.

What apples work best for this recipe?

Sweet apples like Jonagold, Gala, or Elstar work beautifully. If you prefer a more tart flavor, Granny Smith is also a great option.

Can I freeze Apple Pie Cheesecake?

Yes. Once fully cooled, wrap the cheesecake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Do I need to use custard powder?

The custard powder adds creaminess and helps the filling bind, but if you don’t have it, you can leave it out or replace it with a spoonful of cornstarch or instant vanilla pudding powder.

I recommend replacing it instead of leaving it out, because it also helps with absorbing moist from the apples. If you leave it out, it could be harder for the cheesecake layer to bake well.

 

Apple pie cheesecake

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Apple Pie Cheesecake

When classic recipes for apple pie and cheesecake come together, a new recipe is born: apple pie cheesecake. Trust me, it’s really delicious!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 people

Ingredients 

Metric | US Customary

For the dough:

  • 200 grams unsalted butter
  • 200 grams caster sugar
  • 400 grams self-rising flour
  • 1 egg half for the dough and half for egg wash
  • 8 grams vanilla sugar
  • pinch salt

For the filling:

  • 400 grams cream cheese
  • 120 grams fine granulated sugar
  • 8 grams vanilla sugar
  • 1 egg + 1 egg yolk
  • 1 kg sweet and sour apples unpeeled
  • 2 tbsp custard powder
  • 50 grams granulated sugar
  • 2 tsp cinnamon

Equipment

  • 1 24 cm springform pan (9.5 inches)

Instructions

Dough preparations

  • First, make the dough. Beat the egg and divide it into two parts. One part is for the dough and the other is for brushing.
  • In a bowl, combine half of the egg with the other dough ingredients. Knead by hand or with a mixer fitted with dough hooks until the dough is firm.
  • Grease the springform pan and dust it with flour. You can also line the bottom with parchment paper.
  • Divide the dough into three equal parts. Use one part to cover the bottom of the pan. Use a second piece for the edges.
  • Roll each piece of dough out into a thin sheet so that you can easily line the tin.
  • For the base, take a sheet of dough that is slightly larger than the tin and cut out its shape with a sharp knife. Carefully roll the sheet around your rolling pin, then roll it out again over the tin. This will give you a neat base in one step.
  • For the edges, cut straight pieces that are slightly wider and taller than the edges of the springform pan. Press the edges firmly onto the bottom to prevent leakage. Then, cut away the excess dough with a sharp knife. Save the excess dough.

Cheesecake filling

  • Next, make the cheesecake filling by beating the cream cheese with the sugar. Add the vanilla sugar, egg, and egg yolk, and mix until smooth. Pour the mixture into the bottom of the apple pie crust and smooth it with a spatula.
  • Peel and cut the apples into small pieces. Add the sugar, custard powder, and cinnamon, stirring until combined.
  • Spread the apple mixture evenly over the cheesecake filling and gently press it down. Do not press too hard; you do not want to push the apples too far into the filling.
  • If the filling does not quite reach the top edge, push the dough edges down to the apples.

Lattice + baking

  • Roll out the remaining dough, including the excess, into a thin sheet and cut it into strips about 1 cm wide.
  • Place the strips crosswise on the apple pie. Use extra dough strips to finish the edge all around. Brush the strips with half an egg and sprinkle cinnamon sugar over the lattice.
  • Place the tart slightly below the center of the oven. Bake at 170°C /340˚F (conventional oven) for 60 minutes, or until golden brown.
  • Allow the pie to cool in the tin before removing the ring.

Tips

  • You can also make the dough the night before and store it in the fridge wrapped in plastic wrap. Take the dough out of the fridge in time for it to reach room temperature.
  • To ensure the cheesecake sets properly, place the apple pie in the fridge for a few hours after it cools down. As you can see, I didn’t do this long enough before taking the photos, which is why the cheesecake was still soft. It was still very tasty, though.
How to store

It can be stored in the fridge for 2-3 days.

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